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Friday, December 12, 2014

Holiday Leftover Meal Muffins with Gluten Free Version

Holiday Leftover Meal Muffins with a Gluten Free VersionThese are so much fun to make! This can be a changing themed meal or a changing flavor combination depending on what kind of leftovers you have remaining.

The first portion below is made with the traditional Holiday leftovers and then below that is my Gluten Free Version. The first traditional version does not have any measurements because it all depends on the quantity of your leftovers - just work with what you have & ENJOY! The base for the Gluten Free version does have measurements but not the filling portion (again - depends on the quantity of your leftovers)

gravy (leftover or new)Spray a 12 count muffin tin. With your fingers take some leftover stuffing & press into each muffin space forming a stuffing crust (see top left picture). Now start filling each Meal Muffin with a few chunks of turkey, some leftover green been casserole, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture below).Bake in a preheated 350 degree oven for 30 minutes (or until desired doneness is achieved)Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.

GLUTEN FREE VERSION

crust

2 cups leftover mashed potatoes

1 egg

1 tablespoon finely chopped onions

1/8 teaspoon ground cayenne pepper

1/4 cup cornmeal

filling

leftover roasted turkey

cheddar cheese

cooked green beansmore leftover mashed potatoes for the top

To make the potato crust - combine all ingredients (leftover mashed potatoes, egg, prepared onion, cornmeal & pepper - stir until combined. ) Spray a 12 count muffin tin. With your fingers take some prepared potato crust mixture from the step above & press into each muffin space forming a mashed potato crust. Now start filling each Meal Muffin with a few chunks of turkey, some cooked green beens, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture above).

Bake in a preheated 350 degree oven for 30 minutes (or until desired doneness is achieved)Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.Serve & ENJOY!NOTE: I topped my traditional muffins with gravy & my husband topped his Gluten Free muffins with Gluten Free ranch dressing.

oh yeah baby, you know the way to my heart (or waistline lol). What a perfect way to use up those pesky left overs! Sometimes there is just a dab or two left but that would be a perfect amount for these muffins! such a great idea and so glad you shared!